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Pemberdayaan Ekonomi Masyarakat Melalui Pengolahan Buah Mangrove Nyirih Menjadi Produk Lulur Kecantikan Alami di Desa Sefoyan Kecamatan Simeulue Timur Kabupaten Simeulue Femi Riza; Nurul Aulia; Ayu Agustina; Sulastri; M. Lahmudin Nor; Treza Desri Winanda; Rini Mastuti; Reffi Aryzegovina; Irmayadi Sastra
Jurnal Cendekia Mengabdi Berinovasi dan Berkarya Vol 4 No 3 (2026): Juni - September (IN PROGRESS)
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jenaka.v4i3.1606

Abstract

Sefoyan Village is one of the villages located in the East Simeulue District of Simeulue Regency. Sefoyan Village has a rich mangrove ecosystem, including the presence of the nyirih mangrove tree (Xylocarpus moluccensis). The fruit of this tree is known to contain bioactive compounds that are beneficial for skin care. However, the utilization of nyirih mangrove fruit by the local community remains very limited, so its economic potential has not been fully tapped. Given the existing natural resource potential and the challenges faced, efforts are needed to empower the Sefoyan Village community by utilizing nyirih mangrove fruit to produce natural beauty scrubs. The objectives of this community service activity are to provide education and training to the residents of Sefoyan Village regarding the benefits of nyirih mangrove fruit and the techniques for processing it into natural beauty scrubs, as well as to improve the community’s economy by creating high-value products and to promote economic diversification through the development of nyirih mangrove fruit-based beauty scrubs. The implementation of the activity was carried out through several techniques, including socialization, group discussions, simulations/hands-on practice, and assistance in marketing the processed products. Community empowerment through the utilization of nyirih mangrove fruit (Xilocarpus Moluccensis) into natural beauty scrubs in Sefoyan Village, West Simeulue Subdistrict, Simeulue Regency, Successfully transforming coastal waste into high-value-added products, while opening up new economic opportunities for local residents. Mangrove body scrub products also have promising market prospects, as the trend toward using natural beauty products continues to grow. Herbal and natural products are gaining popularity among the public, thereby creating opportunities for the development of local businesses unique to coastal areas. Community service activities foster greater public awareness of the importance of mangrove ecosystem conservation through sustainable utilization and economic value-added activities.
Karakteristik nata de seaweed (Eucheuma cottonii) dan nata de cane (Saccharum officinarum L) menggunakan starter Acetobacter xylinum Sulastri; Ayu Agustina
Jurnal Harpodon Borneo VOLUME 19, NOMOR 1, APRIL 2026
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/vh8qmb42

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bahan baku yang berbeda terhadap karakteristik produk nata sehingga diperoleh kualitas nata terbaik berdasarkan parameter organoleptik, fisik, dan kimia. Penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) non faktorial yang terdiri atas 3 perlakuan yaitu Nr (100% filtrat rumput laut), Nt (100% air tebu), dan Nrt (50% rumput laut dan 50% air tebu). Parameter yang diukur dalam penelitian ini meliputi uji fisik (uji ketebalan, tekstur, rasa, warna, dan aroma) dan analisis proksimat (kadar air, protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa perlakuan Nr menghasilkan nata dengan kadar air dan protein tertinggi, sedangkan perlakuan Nrt menghasilkan karakteristik yang lebih unggul berdasarkan ketebalan, tekstur, aroma dan kadar serat. Tingginya kadar serat pada perlakuan Nrt diduga berkaitan dengan kontribusi kandungan serat dari rumput laut Eucheuma cottonii dan air tebu (Saccharum officinarum L.) sebagai bahan baku fermentasi. Berdasarkan hasil penelitian, kombinasi filtrat rumput laut dan air tebu berpotensi digunakan sebagai bahan baku alternatif dalam pembuatan nata dengan karakteristik fisik, organoleptik, dan kimia yang lebih baik dibandingkan penggunaan bahan baku lainnya. . 
Co-Authors Ayu Agustina Femi Riza Irmayadi Sastra M. Lahmudin Nor Nurul Aulia Reffi Aryzegovina Rini Mastuti Treza Desri Winanda